Coffee Cupcakes
Equipment
- 1 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small heatproof bowl or cup
- 1 Whisk
- 1 electric hand mixer or stand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag and tip (optional, for frosting)
Ingredients
- 180 gram all-purpose flour sifted
- 150 gram granulated sugar
- 8 gram baking powder
- 2 gram fine salt
- 120 milliliter whole milk room temperature
- 60 milliliter strong brewed coffee cooled
- 2 large eggs room temperature
- 90 gram unsalted butter melted and cooled slightly
- 5 milliliter vanilla extract
- 5 milliliter instant espresso powder optional; for stronger flavor
- 170 gram unsalted butter room temperature
- 240 gram powdered sugar sifted
- 15 milliliter strong brewed coffee cooled
- 2 gram instant espresso powder dissolved in the coffee
- 3 milliliter vanilla extract
- 1 gram fine salt
Instructions
- Preheat the oven to 175°C and line the muffin pan with paper cupcake liners.
- In a medium bowl whisk together flour, baking powder, salt, and instant espresso powder until well combined.
- In another bowl whisk sugar, milk, brewed coffee, eggs, melted butter, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and whisk gently just until no dry streaks remain.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack for about 25 minutes.
- For the frosting, beat the room-temperature butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium speed and beat until fluffy.
- Stir together the brewed coffee and espresso powder, then add to the frosting along with vanilla and salt, beating until smooth and spreadable.
- If the frosting is too soft, chill it in the refrigerator for 10–15 minutes until firmer but still pipeable.
- Spread or pipe the coffee frosting onto the completely cooled cupcakes.
- Optionally garnish with a light dusting of cocoa powder or a few coffee beans on top of each cupcake.
Notes
For best flavor, use freshly brewed strong coffee and allow it to cool fully before adding to the batter or frosting so it does not melt the butter or thin the mixture. Do not overmix the batter once the dry ingredients are added, as this can make the cupcakes dense instead of tender. If you prefer a milder coffee taste, reduce or omit the instant espresso powder; for a stronger kick, increase it slightly or use espresso instead of regular coffee. Adjust frosting consistency by adding a teaspoon of milk or powdered sugar at a time if needed, and always ensure the cupcakes are completely cool before frosting to prevent sliding or melting.
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